SERVES 4
For the chocolate spheres
400g (14oz) 70% dark chocolate
50g (1¾oz) good-quality white
chocolate
For the orange craquelin
35g (1¼oz) unsalted butter
35g (1¼oz) light muscovado sugar
35g (1¼oz) plain fl our
1 tsp cocoa powder
fi nely grated zest of 1 small orange
For the choux pastry
80g (3oz) plain fl our
40g (1½oz) salted butter
2 large free-range eggs, beaten
For the orange crème diplomat
220ml (7¾fl oz) whole milk
½ tsp vanilla bean paste
4 large free-range egg yolks
50g (1¾oz) caster sugar
50g (1¾oz) cornfl our
3-4 tbsp orange liqueur
15 drops of orange spice
100ml (3½fl oz) double cream
For the salted caramel
300g (10½oz) caster sugar
½ tsp crushed sea salt
300ml (10fl oz) double cream
You will need
large piping bag fi tted with a No.2
writing nozzle
4 balloons
4 ramekins or tumblers
large piping bag fi tted with a 1.5cm
(½in) plain nozzle
1 baking sheet, lined
3cm (1¼in) round cutter
large piping bag fi tted with a
doughnut fi ller nozzle
Step 1
For the chocolate spheres, melt the dark
and white chocolate in separate heatproof
bowls set over pans of simmering water.
Once melted, remove from the heat and
pour the white chocolate into the large
piping bag fitted with a No.2 writing nozzle.
Step 2
Inflate the balloons to the size of large
Easter eggs. One at a time, dip them into
the melted dark chocolate, ensuring you
get enough coverage to create a dome
shape, rather than a shallow bowl shape.
62 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM
Step 3
Lift each balloon out of the chocolate
and hold over the bowl to allow the
excess to drip of f. Turn upside down
and carefully place the balloons with the
tied ends in the ramekins or tumblers.Step 4
Pipe the white chocolate in lines over the
dark chocolate to create a marbled
effect. Chill until ready to serve.Step 5
For the craquelin, cream the butter and
sugar together in a bowl using an electric
hand whisk, until soft and smooth, then
use a wooden spoon to fold in the flour,
cocoa and orange zest to make a dough.Step 6
Place between 2 sheets of clingfilm,
then roll out to a rectangle measuring
about 20x15cm (8x6in). Freeze the
dough while you make the choux pastry.Step 7
For the choux pastry, preheat the oven
to 190°C/Gas Mark 5. Sift the flour into
a bowl. Put the butter and 100ml (3½oz)
water into a medium pan. Set the pan
over a low heat until the butter has
completely melted – don’t let it boil.Step 8
Once the butter has melted, turn up the
heat, bring to the boil, then immediately
remove the pan from the heat and
quickly add the sifted flour all in one go.Step 9
Use a wooden spoon to beat the
mixture rapidly to a smooth, glossy
dough. Return the pan to a low heat and
beat (less rapidly) for 1 minute, until the
dough is very thick and forms a ball that
leaves the sides of the pan clean.Step 10
Tip the dough into a stand mixer and
leave until barely warm. Then, gradually
add the beaten eggs, beating well after
each addition, to a dropping consistency.
Stop if the dough star ts to become loose- you may not need all the egg.
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